Bonny Wolf

NPR commentator Bonny Wolf grew up in Minnesota and has worked as a reporter and editor at newspapers in New Jersey and Texas. She taught journalism at Texas A&M University where she encouraged her student, Lyle Lovett, to give up music and get a real job. Wolf gives better advice about cooking and eating, and contributes her monthly food essay to NPR's award-winning Weekend Edition Sunday. She is also a contributing editor to "Kitchen Window," NPR's Web-only, weekly food column.

Wolf 's commentaries are not just about what people eat, but why: for comfort, nurturance, and companionship; to mark the seasons and to celebrate important events; to connect with family and friends and with ancestors they never knew; and, of course, for love. In a Valentine's Day essay, for example, Wolf writes that nearly every food from artichoke to zucchini has been considered an aphrodisiac.

Wolf, whose Web site is www.bonnywolf.com, has been a newspaper food editor and writer, restaurant critic, and food newsletter publisher, and served as chief speechwriter to Secretaries of Agriculture Mike Espy and Dan Glickman.

Bonny Wolf's book of food essays, Talking with My Mouth Full, will be published in November by St. Martin's Press. She lives, writes, eats and cooks in Washington, D.C.

Pages

Commentary
4:12 am
Sun December 30, 2012

On Your Plate In 2013, Expect Kimchi And Good-For-You Greens

Commentator Bonny Wolf expects Asian cuisine such as kimchi fried rice to become even more popular in 2013.
iStockphoto.com

Originally published on Sun December 30, 2012 4:14 pm

Weekend Edition food commentator Bonny Wolf offers her predictions of what we'll eat in the new year.

Asia is the new Europe. It's been gradual: from pan-Asian, Asian fusion and Asian-inspired to just deciding among Vietnamese, Korean, Tibetan and Burmese for dinner.

Should we have the simple food of the Thai plateau or the hot, salty, sour foods of southern Thailand?

Read more
The Salt
4:45 am
Sun November 11, 2012

Wild Turkeys Gobble Their Way To A Comeback

European settlers almost wiped out North America's native wild turkey. But conservation efforts have proved successful. There are now nearly 7 million birds found across 49 states.
Larry Price, National Wild Turkey Federation NWTF.org

Originally published on Thu November 15, 2012 2:38 pm

Wild turkeys and buffalo have more in common than you might guess. Both were important as food for Native Americans and European settlers. And both were nearly obliterated.

There were a couple of reasons for the turkey's decline. In the early years of the U.S., there was no regulation, so people could shoot as many turkeys as they liked. And their forest habitat was cut down for farmland and heating fuel. Without trees, turkeys have nowhere to roost. So they began to disappear.

Read more
The Salt
5:23 am
Sun September 16, 2012

To Find Truly Wild Rice, Head North To Minnesota

Joe Hoagland, left, pushes a canoe through a wild rice bed as 14-year-old Chris Salazar learns how to harvest the rice.
Jim Mone AP

Originally published on Tue September 18, 2012 1:43 pm

Harvest season is upon us, but in the U.S.'s northern lakes, it's not just the last tomatoes and first pumpkins. Through the end of this month, canoes will glide into lakes and rivers for the annual gathering of wild rice, kick started with the popular Wild Rice Festival in Roseville, Minn., on Saturday.

Read more
Food
5:08 am
Sun July 8, 2012

Since When Does Summer Taste Like Doughnuts?

iStockphoto.com

Originally published on Sun July 8, 2012 1:59 pm

I get saltwater taffy. You're at an ocean that is made of salt water. But doughnuts?

I'm clearly missing something, because many summer communities have doughnut shops, often open just for the season. Critical summer doughnut mass seems to be concentrated in the north and east — maybe because it's always summer in California, where they have their own different doughnut culture.

The summer shops usually are simple shacks with awnings and screen windows, no inside seating and a picnic table outside in the hot sun.

Read more
The Salt
4:29 am
Sun February 26, 2012

Popcorn Gets Its Moment On The Red Carpet

Popcorn now comes candied in ruby red, indigo blue and more. And don't be surprised by the popcorn buffet at the next wedding you attend.
Bradley P. Johnson via Flickr

Popcorn and movies (or the Oscars) go together like Batman and Robin. And nowadays, options stretch far beyond plain or buttered.

Food critics call one brand the Rolls Royce and another the Prada. They are designer labels for the simplest, most American snack food.

Read more

Pages